The strips should be cut to the height of the cake. Place
the cut strip, raised side down, on top of a silicone mat, or parchment
paper.

Place the medium size perfection
strips on both sides of the texture sheet. With a brush, coat the
strip with a thin layer of melted candy melts, brushing all the details, to
avoid air bubbles. Pour melted candy melts over the texture sheet, spreading it
to nearly the edge. Use a cookie sheet with a straight edge and drag over the
perfection strips: these strips allow for (consistent thickness).

Pick up and move to clean space. Allow chocolate on the
strip to cool until it is almost set (generally 5-10 minutes). Don't let it set
too long, or it will crack when you try to put it around the cake. While it is
setting, pipe buttercream on the side for the strip to attach.

Place strip around the cake. Place in the refrigerator for
20-30 minutes. Remove texture sheet. Cut 6" circle out of the texture
sheet and repeat same process attaching to top of cake for middle tier.

Roll out yellow fondant, cut wavy edge and cover top of
4" tier allowing fondant to hang over the edge, repeat with 9"
tier.

Use the purple, blue and green chocolate
modelling paste to make various size balls. Attach balls to top and
bottom edge of middle tier and randomly around base of bottom tier.

Cut 5" strips from both texture mats about 3/4"
wide and using green candy coating repeat same process as above for covering
strips with coating.

When almost set press ends together to form bow loop, clip
if necessary while candy coating is setting and then remove texture mat.
Assemble bow on top of cake by attaching loops with warm candy melts. Mould
"16" from purple chocolate modelling paste and attach to cake with
warm candy melts. Roll yellow fondant out and cut out "SWEET", attach
to cake with buttercream.